I’ve readjusted and fine tuned the first experimental recipe I made last week on my Chocolate Layered Cake. I’ve added new flavors and more milk and it turns out fantastic. I’ve also taken a few pictures on how it is layered.

Below are the ingredients:-

• 350gm butter (melted at room temp)
• 350gm castor sugar
• 6 large eggs
• 4 cups of self-raising flour
• 2 tsp vanilla essence
• 2 tbsp coco powder
• 120gm semi sweet cooking chocolate, place at room temp (more if you like)
• 7tbsp milk (can also use evaporated milk)
• 3tbsp instant coffee mixed with 1tbsp of water

1) Melt the chocolate either by water bath or microwave oven if available. If using microwave oven, you can melt it at high temperature at only 1min. If you don’t have a microwave like me, you can follow the steps below.

1.1) Take a large pot, around 12 inch diameter, fill it up with water about half of the pot. Heat the water to a boil. Chop the chocolate and place it in a heat proof bowl (Pyrex or your microwavable porcelain bowl). When the water is boiling, turn to a low heat and place the bowl in the center of the pot. Leave the chocolate to melt by itself and you can occasionally check on it. Remember to always let the melted chocolate to cool for a moment before you put it into your batter.

2) Cream the butter, sugar, vanilla essence, eggs and milk using electric mixer. I would usually use manual whisker but since this will be a heavy batter, it’s best to use an electric mixer for beginners. Mix the batter until fluffy and creamy.

3) Separate the batter into 3 equal parts. You can the other two parts in separate large bowls.

3.1) In the large mixing bowl, add your cocoa powder. Remember to sieve your cocoa powder before adding to avoid clumps in the batter. After mixing it well, add the melted chocolate and mix it again. Take another 7tbsp of milk and add it to the mixture until the batter is once again smooth and creamy.

3.2) In another bowl, add your instant coffee mix. Mix it well.

3.3) Leave the last bowl or part alone.

4) Take a 12″ x 8″ pan, line it up will tracing paper / greaseproof paper and butter the sides of the pan. Take a few healthy spoonfuls of the coffee batter and layer it as the base, making sure it thick and covering the base well. Then layer on top of the coffee batter with the plain white batter and cover the coffee batter. Follow the same procedure for the chocolate batter.

You can add as many layers as you want. In my case, I have place the batter in plastic wrap pipes and pipe the batter out to make patterns. You don’t need to buy expensive plastic wraps for this. If you have a clean unused plastic bags which are usually use to bag your fruits/ vegetables in the supermarket, you can use them.

First Layer

Just pour the batter into the plastic bags, squeeze the air out, making sure that the batter sits at the base of the bag. Then tie the opening. Take a corner end of the bag and cut the edge like how you would cut open a box of milk/cream. Take care when cutting the edge as the batter will pour out from the opening that you have made.

You can also add roasted almond flakes on each layer to make it more tasty.

5) Preheat the oven at 200 degree Celsius for 15mins. Bake the cake for 30mins at 200 degrees Celsius.

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